O’ Gorman Meats is a family run wholesale and retail business set up by James O’ Gorman in 1968. James (Jim) started the wholesale business in a small abattoir he built at the rear of his butcher shop on the square in Castledermot.

Through sheer hard work and dedication his business thrived and Jim went on to build and open a new abattoir at Knocknacree, Castledermot. As Jim is now retired, both his sons Niall and James have continued on the family business, extending the abattoir and building a new boning hall and preparation area which has augmented to a wider scale of business.

With the highest standard of quality and service, O’ Gorman Meats supply a large number of traditional butchers, supermarkets, schools, restaurants and hotels in the Leinster area.

O’ Gorman Meats are dedicated to becoming a new force in quality Irish meat and protecting the traditional routes of supply, “from the farm to fork” to Irish consumers.

All beef, lamb and pork are sourced locally from the traditional Irish farmer and through this route has qualities that cannot be replicated by the more industrialised forms of production.

Qualities such as being locally reared, grass fed, hand picked and protected from stress, help to produce meat of the highest standards. Our meat is slaughtered and prepared by highly skilled butchers and hung in refrigerated units for 21 days to give the improved meat quality, taste and tenderness needed. The carcasses are then transferred to the boning hall where they are de-boned and packaged.

The abattoir and boning hall are fully licenced by the Department of Agriculture and also by the Food Safety Authority of Ireland. With a HACCP approved system in place, the highest standards of hygiene is ensured and full traceability on all animals is recorded.